King Prawn Spicy Singapore Noodles
Ditch the delivery queue, your Spicy Singapore Noodles are about to be an absolute vibe Packed with protein and flavour, you'll be feeling nourished without sacrificing that takeaway kick. I once tried to make these without enough ginger and it was giving 'meh', but trust me, we've nailed the balance here. Less than an hour from zero to hero, and diary-free too!
Ingredients
red chilli1 whole
carrot1 whole
spring onions3 whole
egg1 whole
soy sauce3 tbsp
apple juice2 tbsp
fish sauce1 tbsp
lime1 whole
curry powder2 tsp
ginger25 g
beansprouts100 g
honey3 tsp
rice noodles200 g
pak choi2 head
fresh coriander10 g
garlic cloves4 clove
vegetable oil30 ml
king prawns300 g
Instructions
Chef's Tips
Ensure your wok is very hot before adding ingredients to achieve that authentic stir-fry char and flavour.
To prevent the noodles from sticking, make sure they are thoroughly steam-dried after draining.
Prepare the Noodles
Cook the rice noodles according to the packages instructions, then drain and leave them in a sieve to steam-dry.
Make the Sauce
In a separate bowl, combine the soy sauce, apple juice, honey, fish sauce, the juice of the lime, and curry powder. Mix well and set the sauce aside.
Prepare the Ingredients
Deseed and slice the red chilli. Finely chop the garlic cloves and ginger. Cut the carrot into matchsticks and slice the spring onions lengthways. Shred the pak choi. Separate the coriander leaves from the stalks, finely chop the stalks, and lightly beat the egg.
Sauté Aromatics
Heat a wok over a high heat and add 1 tablespoon of vegetable oil. Add the sliced red chilli, finely chopped garlic, coriander stalks, and finely chopped ginger. Stir-fry for 2 minutes.
Cook the Vegetables
Add the carrot matchsticks, sliced spring onions, and shredded pak choi to the wok. Stir-fry for about 5 minutes until softened, then push all the vegetables to one side of the wok.
Add Egg and Prawns
Add the remaining 1 tablespoon of vegetable oil to the empty side of the wok. Pour in the beaten egg and scramble it, incorporating it into the vegetables. Add the raw king prawns and stir-fry for a few seconds until they start to turn pink.
Combine All Ingredients
Combine with of the other ingredients and then add the drained noodles and the prepared sauce, followed by the beansprouts.
Finish and Serve
Continue to stir-fry until the prawns are fully cooked through and the noodles are well coated with the sauce. Serve immediately, topped with fresh coriander leaves.
